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+ servings
cut pieces of lemon thyme focaccia stacked on top of each other
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5 from 5 votes

Lemon thyme focaccia

Lightly fragrant, soft and delicious, this loaf makes the perfect bread for dipping or base for a sandwich.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 plus (depending how using - makes 2 small loaves)
Calories: 616kcal
Author: Caroline's Cooking


  • ¼ oz dried active yeast 7g, 1 packet (instant yeast)
  • 1 teaspoon sugar
  • 1 ½ cup water 300ml, warm
  • 4 cups all purpose flour 480g plain flour
  • ¼ cup olive oil 4 tablespoon (for dough)
  • 1 teaspoon fresh thyme chopped, plus more for top, or approx ½ teaspoon dry
  • ½ lemon zest ie zest from ½ lemon or 1 if small
  • ½ teaspoon salt or up to 1teaspoon max
  • 1 tablespoon olive oil (for baking)


  • Mix yeast, sugar and water so that the sugar and yeast dissolve then allow to sit until the mixture bubbles, around 5-10min.
  • Meanwhile, mIx flours, thyme, lemon zest and once bubbled-up, add the yeast water. Mix to combine, tip out onto a floured surface and knead for around 5 min (stretching the dough out, folding over, turning 90 degrees and repeating) until the dough is no longer sticky.
  • Lightly oil a large bowl, put the dough in and leave to prove for around 1 hour until it has doubled in size.
  • Tip out the dough, press down to take out the air, divide in two (if you want two loaves, as I'd suggest) and stretch them out relatively flat. Form slightly as you prefer. You can also form directly on the baking sheet/tray. 
  • Lay on oiled baking sheet/tray(s), either tossing in the oil or drizzling a little more on top to get on both sides. Allow to rise again for around 20min.
  • Preheat oven to 425F/210C.
  • Make finger marks on top, sprinkle on some more thyme, and a little salt, and drizzle over a little more oil so it sits in the dimples.
  • Bake for approx 20min until golden on top and it sounds hollow when tapped on the bottom.
  • Remove from oven and transfer to a cooling rack. Allow to cool a few minutes before cutting.



Calories: 616kcal | Carbohydrates: 97g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Sodium: 299mg | Potassium: 151mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 22mg | Iron: 6mg